Walnut tart is a favourite in France, known as tarte aux noix.

Recipe: Kristina Jensen

Ready in 90 minutes
Serves 6-8

This recipe calls for walnut halves but I have to say that I rarely manage to get even one complete half out of a shell so I just make do with big bits.

If you want your tart to look very fancy, then use halves and maybe get a bit geometric with the placement of the nuts.

To roast walnuts, place halves on a baking tray and put into the middle of an oven pre-heated to 100°C for 20 minutes.

Tip the nuts into a bowl to cool.

INGREDIENTS

Pastry
1¼ cups flour
2 tbsp icing sugar
125g chilled butter, diced roughly
2 tbsp chilled water

Filling
75g butter
½ cup good quality bush honey
½ cup castor sugar
4 beaten eggs
¾ cup ground almonds
1–1½ cups roasted walnut halves

METHOD

Heat the oven to 180°C.

To make the pastry, put the first three ingredients into a food processor. Pulse 5-6 times to chop the butter into the flour.

Slowly mix in just enough water to form smooth moist balls of dough. Don’t let it get gooey.

Press into a greased, 23cm, loose-bottom metal flan dish, ceramic or pottery flan dish. Bake for 10-12 minutes at 180°C until pastry edges start to brown a little.

For the filling, melt the butter, honey and sugar together in a pot, stirring until sugar dissolves. Cool the mixture down until the pot is just barely warm to touch, then add the beaten eggs and ground almonds, stirring quickly to mix.

Pour into pastry base and either sprinkle on or arrange your walnut halves/pieces.

Bake for 10 minutes at 180°C, then lower to 160°C for a further 20-25 minutes until tart is golden and firm to the touch.

Allow to cool for 20 minutes before serving to allow it to set. Great with whipped cream, Greek yoghurt or ice cream.

Love this story? Subscribe now!